In large saucepan
on high heat, saute onions and reserved pork in the butter until
lightly browned. Add sazon, adobo, rice, water and reserved sofrito. *
Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas
and cilantro. Cover with lid, reduce heat to low and let cook until
water is totally evaporated and rice is tender. Remove from heat.